Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the spaghetti and cook until al dente, about 9-11 minutes. Reserve about a cup of the pasta water before draining.

In a large skillet, heat sesame oil over medium heat. Add minced garlic and chopped onion, sauté for 2-3 minutes until fragrant.

Add your choice of seasonal vegetables to the skillet, cooking for 4-5 minutes until they begin to soften.

Stir in your cooked protein, cooking for an additional 2-3 minutes until heated through.

Reduce heat to low, pour in the heavy cream and add ssamjang, stirring to combine. Allow to simmer for 2-3 minutes.

Add the drained spaghetti to the skillet, tossing gently to coat. Adjust sauce thickness with reserved pasta water as needed.

Taste and season with salt and pepper as necessary.

Serve warm, garnished with sesame seeds and freshly chopped herbs.